Almond Plum Upside-Down Cake
Soft, lightly almond-flavored cake crowned with a layer of sweet caramelized plums. The result is impressive-looking, but it's easy to prepare.
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Equipment
- 10-inch round cast iron skillet or baking dish
Ingredients
Cake Base
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- ⅓ cup milk
- 2 tbsp sour cream
- ½ tsp almond extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 ½ cup flour
Plum Layer
- 2-3 plums
- 3 tbsp butter , melted
- 3 tbsp dark brown sugar
Instructions
- Preheat oven to 350℉.
Prepare the Cake
- Cream together butter and sugar until light and fluffy.
- Add eggs and beat until incorporated.
- Add milk, sour cream, almond extract, baking powder, and salt. Mix until fully combined.
- Mix in flour until just incorporated. Set aside.
Prepare the Plum Layer & Assemble
- Cut plums into thin wedges.
- In a bowl, mix together butter and brown sugar.
- Grease a 10-inch round cast iron skillet*. Pour sugar mixture into the the pan and spread evenly over the bottom.
- Arrange plum wedges in a single layer over the sugar.
- Gently spread cake batter over the plum layer.
- Bake for 30-35 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool for 5-10 minutes before inverting onto a plate. To invert: Run a butter knife around the edge of the cake to ensure it is released from the sides of the skillet. Place a large plate over skillet, hold them firmly together and quickly flip allowing the cake to release onto the plate.
- Allow the cake to cool before slicing and serving.
Notes
*You can use a cake pan or pie pan in place of a cast iron skillet, but you may need to increase the baking time. Dark pans, such as cast iron, tend to cook things faster.